Crock Pot Mondays – Mushroom-Sauced Bison Tips

Mushroom-Sauced Bison Tips (Dairy- and Gluten-Optional)

Ingredients

1 1/2 pounds bison stew meat, cubed or sliced

1 tablespoon fresh rosemary, finely minced

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons butter

2 tablespoons flour

3 cups beef stock

1 cup mushrooms, sliced

1 medium onion, chopped

Directions

1. Season the bison meat with the rosemary, salt, and pepper.
2. Place stew meat at the bottom of a large slow cooker.
3. Preheat a small saucepan on the stove. Add the butter and melt completely, then add the flour to make a roux. Cook over medium heat, stirring occasionally for 2-3 minutes, or until the flour is lightly browned. Once the mixture has lightly browned, add the stock to the saucepan slowly, stirring constantly to avoid lumps. Bring to a boil over medium heat, then turn off heat.
4. Place mushrooms and onions on top of the bison stew meat; pour the sauce on top.
5. Cook on high for 4-5 hours, or on low for 7-8 hours, until the bison is tender.